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Friday, February 21, 2014

Frugal Foodie Friday - Caramel Chicken

From the kitchen of One Perfect Bite...I found this recipe in Bon Appetit magazine several months ago. The Silver Fox enjoyed it, so it has made multiple appearances at my table since then. The sauce for this chicken is absolutely delicious, though I've found it necessary to double the amount of it to insure there is enough to spoon over the rice, with which the chicken thighs should be served. This is one of those homely dishes that is good enough to serve to guests and it is so easy to prepare that you'll have time to actually enjoy your company. This is also an inexpensive dish and it is a perfect candidate for a Frugal Friday meal. Bone-in chicken thighs are one of the last bargains to be found in the supermarket and I use them whenever I can, often substituting thighs for breasts in many of the dishes I make. The recipe below reflect a doubling of the sauce ingredients, so you can get right to making this flavorful dish. Here is how these slightly Asian chicken thighs are made.

Directions:
1) Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side. Transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes. Transfer to plate with chicken. Pour off fat from pot.
2) Return pot to medium-high heat and add 1 cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize). Stir to dissolve sugar.
3) Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Check for doneness. Transfer chicken to a plate.
4) Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot and turn to coat. Top with scallions and serve with rice. Yield 4 to 5 servings.

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